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German Dinkelbrot: Spelt and Rye Sourdough Bread
THE SPRUCE EATS18Ingredients
3Hours
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Ingredients
US|METRIC
24 SERVINGS
- sourdough
- 1/2 cup rye flour
- 3 Tbsp. water
- 2 tsp. sourdough starter ( , active)
- porridge
- 3/4 cup rye (cracked)
- 3/4 cup water
- 2 tsp. barley malt (diastatic, optional)
- 1 1/2 cups spelt (flakes)
- 4 tsp. salt
- 1 1/4 cups water (boiling)
- dough (Final)
- sourdough (All of the, minus 1 to 2 teaspoons for next batch)
- porridge (All of the)
- 6 3/8 cups spelt flour (whole-)
- 1 Tbsp. vegetable oil
- 1 1/2 tsp. dried yeast (active, or instant yeast or 20 grams fresh yeast)
- 1 1/8 cups water (cold, add an ice cube or two)
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